HOW TO MAKE COCONUT THAT DOESN'T FLOW

How to make young coconut jam to welcome the New Year does not get watery

Young coconut jam is an interesting dish for the coming New Year and coming spring. Please refer to how to make young coconut jam below by Hong Truc International Trading Production Co., Ltd.

Material:

Young coconut, white sugar, fruits and vegetables color for coconut jam.

Colorful Coconut Jam

Making:
Thai coconut: bought young coconut, peel off the brown skin. Cut the coconuts into medium thin fibers, not too thin because in the process of making the young coconut fibers will shrink again, so thin the fiber too thin the coconut jam, so it should be a little thick.

Then, blanch the young copra in a pot of boiling water with a little salt for 1-3 minutes and then take out immediately and drain. Young coconuts have more oil so they should blanch.

The ratio of sugar to coconut: Measure the ratio of 1kg of young coconut with 0.5 - 0.6kg of sugar. The amount of sugar for the young coconuts is much higher than the old coconut.

Time to marinate: Pour sugar into coconut jam, leave the coconut fiber clear so it should be marinated within 4 hours, but if there is no time, then marinate within half an hour or 2 hours.

Young coconuts in the pulp contain more water than old copra so soak the sugar for a while to let the water in the pulp is more secreted so that the jam will be drier and preserved longer.

Note: Squeeze a little more lemon juice (just a little) marinated with coconut purpose so that when the jam slug will make the sugar sticky and not sugar.

How to create natural colors from vegetables and fruits: Creating natural color for coconut jam is not difficult. For example purple is made from amethyst leaves.

You just boil the purple camellia leaves to get the purple water, let it cool and pour into the marinated coconut. (Time to marinate coconut with sugar depends on each stage: The best is 4 hours. Also, if you do not have time, you can marinate from half an hour to 2 hours).

After pouring the purple water taken from the purple amber leaves, we marinate for about 2 hours more or do it immediately. You leave a little water color to when slug, add jam for a more beautiful color. When adding water color, remember to add sugar, less sugar, jam will not crystallize.

With other colors, do the same: Orange crushed carrot juice, red from Gac or red mint, green from pineapple or coffee, pink from beets, yellow from gardenia, and tomato. get high...

Snail jam: Pour all the coconut and the water soak into a saucepan with thick base to reduce the heat, when the coconut is boiling, stir well, stirring every 5 minutes. Should not constantly turn around will be back on the road.

When the coconut starts to get heavy, let it simmer a little more and stir continuously. At this point, you just forget a little and then burn immediately. Seeing the white crystalline sugar sticking around the coconut jam is fine. Even when north to the kitchen, they must constantly stir to cool down. Pour jam into a large tray, air in front of the fan to make jam drier.

Note: Keep the coconut jam from getting wet
To avoid getting young coconut jam from getting wet the next day, you should bring coconut jam out from the pan, dry in front of the fan. You can also dry it in the sun or put it in the oven, dry at 100 degrees C for the coconut jam to dry completely.

There is one more way, you can put the wet coconut on the pan again, the coconut jam will be more dry. Then put in the bag tightly.

Because young coconuts have more water in the pulp than old copra, so you soak the sugar a little longer so that the young coconuts will secrete more water as the jam slug will be drier.